Vegan Fudge Brownies Topped with Chocolate Covered Strawberries

Hey guys, how ya doin?!

Dave & I just got back from date night! We had way too much pizza... and a few spicy margs...

So this might be my first official buzzed blog post. I don't normally write blog posts at 1am Friday night, but as I posted the brownie updates from this recipe today, I think I got the most DM's I've ever gotten... like ever. And once we got home from date night I had even more! 


With that being said, I knew you guys wanted this recipe. And I knew you wanted it ASAP. Especially with Valentines Day right around the corner. 

I won't go into major detail about these fudge brownies. There's only a few key things you need to know: 

+ They are seriously fudge-y. In the best way possible. But ya know, just keep it in mind. They aren't traditional brownies. They are more dense and rich.

+ If you aren't into the whole strawberry thing, then by all means ditch it! Just stick to the brownies and serve them straight out of the oven warm with vanilla ice cream or whatever way you like. The strawberry topping is just an optional addition. 

+ These brownies come packing major flavor. You will likely only need a small slice to be satisfied. Keep this in mind when slicing up your brownies. (slice small, people can always come back for seconds).


Alright, I'm putting on The Office (season 2) and calling it a night!

You guys already know I love ya,

xo - cort ;)

print recipe
Vegan Fudge Brownies with Chocolate Covered Strawberries
  • 1 1/4 cup dark chocolate chips
  • 1/4 cup unsweetened applesauce
  • 1/4 cup olive oil
  • 3 tablespoons cocoa powder
  • 3 flax seed eggs** (3 tablespoons flax seed + 9 tablespoons water)
  • 1 1/4 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup whole wheat fllour (or flour of choice)
  • 1 1/2 cup fresh strawberries, diced
  • 1 1/2 cups dark chocolate chips
  • 2 tablespoons olive oil
1. Preheat oven to 350 degrees F. Oil an 8-inch baking dish and set aside. 2. Melt 1 1/4 cup dark chocolate chips with applesauce and 1/4 cup olive oil. Add cocoa powder and whisk until smooth. Set aside. 3. In a medium bowl, combine flax eggs, coconut sugar, vanilla, and salt. Whisk until well combined. Add chocolate mixture and stir until smooth .Slowly fold in flour with a spatula, mixing until just combined. 4. Spread the mixture into your oiled pan. Bake for 35-40 minutes until a toothpick stuck in the middle of the brownies comes out mostly clean. 5. Cool brownies for 2 hours until room temperature. Once cooled, spread the diced strawberries on top of the brownies. 6. Melt 1/2 cup dark chocolate and 2 tablespoons olive oil. Pour evenly over the strawberries. Place in the fridge for one hour before slicing and serving. ** 1 Flax seed egg: 1 tablespoon ground flaxseed + 3 tablespoons water. Place in the fridge for at least 15 minutes.
Prep time: Cook time: Total time: Yield: 9 servings



dessertCortney SeaverComment